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1½ hours 30 minutes active, plus cooling
At the ultra-modern Black Isle Bakery in Berlin, owner Ruth Barry bakes a small array of simple but well-crafted treats—homey, inviting goodies such as loaf cakes, cookies, buns and tarts. We think her banana hazelnut loaf is especially delicious, the nut and fruit flavors in perfect balance and the crumb extremely moist and tender. It also happens to be dairy- and egg-free. Once cooled, the bread will keep in an airtight container at room temperature for up to three days; after that, it can be refrigerated for a couple days longer, but bring to room temperature before serving.
grams (¾ cup) hazelnuts
grams (1¾ cups) cake flour
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